Foodie Friday!

Wow, so, a lot went on and I failed utterly at blogging all summer…. Time to get back at this!

Pinterest GOT me yesterday morning, and I have had a butternut squash staring at me waiting to be used in the pantry, so right away in the morning I got started on dinner. I was totally made of win, and got a load of laundry going, stuck the squash in the oven to roast, and did a great workout all at the same time!

Instructions

Preheat oven to 375 F.

Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.